The Cappuccino has become one of the most famous and popular coffee exports around the world.
It is a type of coffee that is typically enjoyed only at breakfast, with Italians often having their Cappuccino with a sweet breakfast pastry.
As there are usually table service fees for sitting down at coffee shop tables, most locals will have their breakfast standing at the bar.
Throughout the day and after a meal, Italians are more likely to have an espresso. An Italian will not have a Cappuccino after a meal, as the amount of milk is considered too heavy to have on a full stomach.
Cappuccinos are made by taking a shot of ‘espresso’ into which around 2cm of perfectly-heated frothy milk is added. It’s no secret that Italians love their coffee and take it very seriously.
Making a good Cappuccino takes a lot of skill to get the temperate, froth and coffee-milk-froth ratio just right.
The Cappuccino was likely inspired from a popular style of Viennese coffee that became popular towards the north of Italy in the 1930s. The term ‘Cappuccino’ comes from the Capuchin friars whose habit was said to be the same colour as the Cappuccino’s blend of coffee and milk.
It is not typical to add chocolate on top, however some places may offer cacao to sprinkle on top.
Enjoying a Cappuccino in Italy is a certain must-do experience on any trip to Italy, preferably at a local bar amongst the locals.